Dessert: Popcorn

Popcorn Balls

(Lois Erickson)

Pop 3-4 quarts corn, sorting out unpopped kernels. Set aside.
Combine in heavy saucepan:
33 marshmallows
1/2 c.  butter

Allow to melt and mix thoroughly. Tint if desired. Pour butter and marshmallow mixture over popped corn and mix thoroughly. Wash hands and form into balls of desired size. Makes about 12 large balls which do not stick to your teeth.

This recipe was in the Ward 1963 Cookbook and was submitted by David, Nancy and Chris Erickson; a family favorite!

"Cracker Jack" Caramel Corn 

(Ellen Anson)

6 quarts popped corn

1 stick butter
2 c brown sugar
1 c karo syrup

Boil 5 minutes, stirring constantly. Remove from heat.

1 t soda
1 t salt

Pour over popcorn. Bake on cookie sheets in oven 45 minutes at 250. Stir occasionally. Tastes like cracker jacks.

(For grainier corn, add ¾ cup additional sugar with soda and salt. For more gooey corn, don’t bake.)

Easy Microwave Caramel Corn
(by Susan Schmidt)

Pop 1 Cup of Popcorn & sort

In a microwave large bowl:
1 cup brown sugar
1/2 cup Karo syrup (light)
1 square or 1/2 cup margarine

Cook 2 minutes on High in microwave.

Stir. Cook 2 more minutes, then pour over popcorn and stir. Spread on cookie sheet to cool.

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